Quick Meals Upon Landing: Avocado Toast

I guess toast is a thing now.  I was unsure when I heard the artisanal toast piece on This American Life, chagrined when I fell for The Kitchn's April Fools toast joke, and decidedly curious when I saw that The Queen and Beaver in Toronto had an entire menu section devoted to toast.  We selected the Aged Cheddar and Smoked Tomatoes toast, just FYI.

Home Detox: Tropical Fish Tacos

This hot weather makes me want to eat lighter.  And riding my bike in it makes me want to eat now. Like right now.  I am so hungry I need to eat now.  Fish tacos accomplish both goals - light and urgent. From idea to table, these take less than thirty minutes.

Home Detox: Summer Garden Gazpacho

Two signs that summer is here in Houston: my hair expands to twice its normal volume when I take Luna out for a walk in the morning, and the lines at the airport are twice as long.  And summer time means summer vegetables.  Finally, tomatoes that taste like tomatoes!  My current favorite detox after a week of eating out on the road is a spicy gazpacho.  I adapted the Barefoot Contessa's recipe to better suit my tastes (carrots yes, red peppers no thanks) and spice preferences (burn me, please).

Cooking Therapy: Pasta, Pasta!

In undergrad at UT, my favorite weekday lunch spot was called Pasta, Pasta!  Patrons lined up, selected their style of pasta, chose a sauce, pointed at any add-ins they wanted included, and then the custom mixture was heated in a skillet with olive oil and served piping hot.  The whole process took less than three minutes if there was no line.  And it was delicious!

Delicious Destinations: Toronto

Last weekend, we set out to see Niagara Falls. And see the falls we did.  They were magnificent!  Everyone should go!  Why did I wait so long?  And not only did we see the falls, but along the way, we ate some amazing food.  Toronto is truly a delicious place.

Cooking Class: Spicy Homemade Pickles

It's pickling season!  The time to start capturing all the best flavors of warm weather to enjoy when it's not warm anymore. I think in other parts of the country, that means preserving summer for when it gets cool.  In Houston, I think that canning might preserving the flavors of the warm season for when it is burning hot. 

Cooking Class: Homemade Ricotta

I read on The Kitchn that if you aren't already making your own ricotta, you should be.  And I suppose I agree, because it is just as easy as it as impressive. All is takes are the few ingredients pictured above: whole milk, white vinegar or lemon juice, and salt.  The only trick is cheesecloth, which you might not keep on hand, but it is cheap and small to store.  So go ahead and grab some extra!